Monday, June 20, 2011

Monday's Bread Bowl: Pickled Papaya

The green scene of the Pacific

Young papaya fruit provides an all-natural and crisp bite to this dish. Tangy vinegar and diced hotpepper also lend a spicy oomph in every serving. The Mixed Stew crew suggests nibbling on this salty and sour snack instead of potato chips. Here’s the recipe:

What you will need:

1 wooden spoon
1 medium-sized bowl
Plastic wrap
2 to 2.5 lbs green papaya, peeled and thinly sliced
1 cup datu puti vinegar (or apple cider vinegar)
Pinch of salt
3 chile peppers, minced

Directions and Preparation:

Combine papaya, vinegar, hot pepper and salt in bowl. Toss and mix well. Cover with plastic wrap and place in fridge for at least 8 hours. Serve as a lean veggie side dish or dole out in small servings as a tasty snack.

1 comment:

  1. mmhhh so good.. i loved pickled papaya. Guam has the best pickled papaya.. GUAM USA BABY!!!!